In this video, Malcolm Reed demonstrates how to cook a low and slow brisket on a pellet grill. The process involves trimming the brisket, seasoning it with a hot barbecue rub, and cooking it at a low temperature to create maximum smoke and flavor. The brisket is cooked overnight at a consistent temperature of 195 degrees. After cooking, the brisket is wrapped in butcher paper to retain heat, and then cooked for a few more hours until it reaches the desired internal temperature. The brisket is then rested in a dry cooler for at least an hour before being sliced and served. The final product is a delicious, flavorful brisket with a beautiful bark and smoke ring, achieved through the low and slow cooking method.
1. The video is about barbecuing a whole brisket on a pellet grill.
2. The host is Malcolm Reed.
3. The key to this recipe is keeping the temperatures low to maximize smoke.
4. The brisket used is a certified Angus beef brand weighing almost 16 pounds.
5. The brisket is trimmed of excess fat and oxidized meat before seasoning.
6. The seasoning used is a hot barbecue rub, which gives the brisket a nice barbecue color and helps it absorb flavor.
7. The brisket is then put on the pellet grill overnight at 195 degrees.
8. The brisket is checked periodically during the night and wrapped in butcher paper to retain the smoke.
9. After about 16 hours of cooking, the brisket is ready and is then unwrapped and sliced.
10. The brisket is then rested in a cooler for a minimum of an hour before slicing.
11. The brisket is cut into flat slices, with the fatty parts also sliced into cubes.
12. The final product is a delicious, tender, and juicy brisket with a beautiful bark and smoke ring.